Printable Rice Flour Bread Machine Recipe Card

slices of rice flour bread on a wire rack

4.33 from 31 votes

Printable Rice Flour Bread Machine Recipe Card

This gluten-free rice flour bread machine recipe helps you make a soft, tender, delicious bread you can enjoy sliced, buttered, or toasted in no time.

Prep Time10

Cook Time2 44

Total Time2 54

Course: bread

Cuisine: American

Servings: slices

Calories: 251kcal

Author: Tikare

Ingredients

2¼ cups white rice flour about 394 grams
3 large eggs room temperature
1½ cups water warmed to 70 – 80 F
3 tbsp vegetable oil
1 tsp apple cider vinegar
1 cup tapioca starch about 120 grams
2 tsp xanthan gum
1½ tsp salt
½ cup dry coconut milk powder about 60 grams
3 tbsp white sugar about 46 grams
2¼ tsp active dry yeast

Instructions

In a medium-sized bowl or a measuring cup, whisk together the eggs, water, oil, and vinegar.
In a large bowl, add the rice flour, xanthan gum, salt, dry coconut milk powder, and sugar. Mix with a whisk until incorporated.
Add the liquid to the bread machine pan, then add the flour mixture on top.
Add the yeast in the very center. Do not mix it in.
Select the gluten-free setting for a 2-pound loaf, and the medium-crust setting if available.
When the kneading cycle starts, scrape down the sides of the pan with a spatula and thoroughly mix the batter.
When the cycle is over, remove the pan and let the bread cool in it for 10–15 minutes on a wire rack.
Carefully remove from the pan and let it cool completely before cutting.

Notes

Make sure ingredients are at room temperature and measure them by weight.
Mix the liquid ingredients together, then the dry ingredients together, before adding to the bread machine pan.
Once the kneading cycle starts, use a spatula to help the machine mix the batter.
Let the bread cool completely before cutting; it could be gummy in the center.
The bread may dip a little in the middle – that is normal.

Storage Notes

For the first day, you can cut side down on a board.
Keep in a paper bag, bread box, or wrapped in a tea towel on the counter.
Slice fully, separate with parchment, and freeze in an airtight bag.

Nutrition Estimate (Per 1 Cookie)

Calories: 251 kcal
Carbohydrate: 39 g
Protein: 4 g
Total Fat: 9 g
Saturated Fat: 6 g
Unsaturated Fat: 3 g
Fiber: 1 g
Sugar: 4 g
Cholesterol: 41 mg
Sodium: 342 mg
Potassium: 48 mg
Magnesium: 12 mg
Added sugars: 3 mg

Nutrition